Wednesday, August 8, 2012

139. Pistachio Mafrooka

Pistachio mafrooka (مفروكة الفستق) is a very popular Arabian sweet, that also goes by the name Fustuqia
(فستقية), based on its main ingredient: the pistachio.

My dear Manal presented this recipe last Ramadan, and it has been a phenomenal success every single time I have made it.
I have however made a few alteration of my own, and it presents very well.
You may find various versions of Mafrooka in Arab specialty sweet shops, and at a rather steep price, as it is considered to be among the more elegant and luxurious sweets.


For the sugar syrup:
1/2 cup sugar
1/4 cup water

For the milk pudding:
1 litre milk
8 Tbsp sugar
4 Tbsp cornflour
vanilla or mastica to flavor

For the pistachio paste:
3/4 cup shredded knafa dough
3 1/2 cups whole pistachio kernels
1 cup powdered sugar
2 Tbsp butter, softened
2 Tbsp orange blossom
2 Tbsp rose water
2 Tbsp of the sugar syrup
1 tsp green food coloring

Sugar syrup.

Lightly toasting the shredded knafa dough.

The milk pudding.

Pistachio, powdered sugar, toasted shredded knafa dough.

Adding the butter, sugar syrup, orange blossom, rose water, and green food coloring.

Final blended result.

Rolling half the pistachio paste to coat the base of the dish.

Base of serving dish coated with pistachio paste.

Middle filling with cold milk pudding.

Top covering and sealing in the milk pudding.

Decorations of choice.


Make the sugar syrup and the milk pudding the day before and store separately.

To make the sugar syrup, bring the sugar and water slowly t a boil, stirring to dissolve the granules.
Once it come to boil, do not stir anymore and let boil for 6 to 8 minutes.
Pour in a container and store in the fridge.
Note that only 2 tablespoons will be required for the recipe.

To make the milk pudding, remove a quarter cup of the milk and use it to dissolve the cornflour. Set aside.
In a small pot, slowly bring all the remaining milk and the sugar to a strong simmer (not quite boil), stirring to dissolve the sugar. Once small bubbles are forming indicating a strong simmer, stir in the cornflour-milk suspension and continue to stir until the milk is thickened and of pudding consistency.
Don't forget that it will thicken further upon cooling.
Store covered in the fridge.

The next day, make the pistachio paste by lightly toasting the shredded knafa dough until light golden color.
In a food processor, blend the pistachio, powdered sugar, and the cooled toasted knafa dough until fine.
Add the softened butter, orange blossom, rose water, 2 tablespoons of the chilled sugar syrup, and the liquid green food coloring. Blend until a thick paste is formed.

To assemble, choose the serving plate with a bit of depth of your liking.
Roll half the paste between two sheets of cling film to coat the bottom of your dish.
Alternatively you may press the paste on the bottom of the dish.
Fill the dish with the cooled and thickened milk pudding.
Cover with the rolled other half of the paste.
Decorate as you wish. I used toasted slivered almonds and ground coconut.

 صحة و عافية

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